Egg and Bacon
20 min
Crispy bacon, a perfectly fried egg, and fresh bread — hard to beat this as a morning plate.
breakfasteggpork
Probably the fastest hot meal you can make. Crispy edges, soft inside, and a filling of sautéed mushrooms, spring onion, and shrimp.
Instructions
- 1
Slice the mushrooms thin. Melt a little butter or margarine in a small frying pan and fry the mushrooms until they start to colour. Season with a little salt and pepper. Add the spring onion and shrimp and toss quickly over the heat. As soon as the shrimp are warm, tip everything onto a plate — if they cook too long they go rubbery.
- 2
Whisk together the eggs and water and season with a little salt.
- 3
Heat the pan again and add the rest of the butter or margarine. Pour in the egg mixture and push it towards the centre of the pan so the liquid egg makes contact with the hot surface. Once the omelette starts to set, spoon the filling onto one half and fold the other half over.
- 4
Turn the heat down and let the omelette sit for a couple of minutes until the rest of the egg sets. Slide it onto a plate and eat straight away.
Per average serving
482
Calories
kcal
34.3
Protein
g
10.8
Carbs
g
34.9
Fat
g
2.9g
Fiber
5.1g
Sugar
1596mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
482
Calories
kcal
34.3
Protein
g
10.8
Carbs
g
34.9
Fat
g
2.9g
Fiber
5.1g
Sugar
1596mg
Sodium
Tips from the kitchen
- Drain the shrimp well before they hit the pan. The brine carries a lot of water, and if you skip this it pools in the pan and the mushrooms steam instead of colouring.
- Cook the filling first, then get it out of the pan. The shrimp only need to warm through. Leave them in there while you faff about and they turn to rubber.
- Push the setting egg toward the centre and tilt the pan so the runny part slides to the edges. That way you get a soft middle without burning the bottom.
- Drop the heat right down before you fold. The omelette finishes on low so the inside sets without the underside going dark and tough.
Ways to vary it
- A small handful of grated cheese over the filling before you fold works nicely. Let it melt during the last couple of minutes on low heat.
- Swap the shrimp for diced ham or some crispy bacon bits if you want something less seafood-y for breakfast.
- A few chopped chives or some parsley over the top at the end is good if you have them around.
Storage & leftovers
Best eaten the second it slides onto the plate, since the egg goes leathery in the fridge. If you must keep it, wrap it and use it within a day. Reheat gently in a covered pan on low so it warms through without drying out. I wouldn't freeze it.
What to serve with it
A slice of buttered bread on the side is all it really wants. A few cherry tomatoes or a bit of green salad rounds it out if it's a proper meal.
UC
By Untrained ChefPublished 1 May 2026 · Updated 11 July 2026
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